Spiced Pear Crumble Pie

Spiced Pear Crumble Pie

Spiced Pear Crumble Pie

Cinnamon, crumble topping, pie crust and custard.  These things alone are so warming and remind me of how we love a homely dessert, especially on a cold, wet winters day in the UK.  Days like that don’t really happen here in Dubai, there seems to only be one type of weather that is sunshine.  I guess I just felt like a taste of home with a hint of ‘its nearly Christmas’ thrown in.

Tradition would lend itself to using apples in a crumble or fruit pie but I felt like having something a little bit different, oh, and why not have a crumble and a pie on the same plate?  So this is what I ended up with, purely because the first time round (see What I’ve been Baking 2) I had some left over pastry but this time because I felt I had to blog it ‘properly’ and use the lovely tart tins I’d recently purchased from a Japanese import shop here.

This crumble pie went to my friend and neighbour who also took the lovely pictures.  She said she enjoyed it very much.  I’m trying to lay off the desserts a little bit, I think I ate a dozen too many cinnamon buns and Magnolia Bakery cakes so my waist line seems to be expanding.

It’s wonderful served with custard, ice cream, cream, a scoop of mascarpone or crème fraiche.

Here’s how I made it:

Spiced Pear Crumble Pie (8 or 9 inch tart tin, serves 4/6)


8 oz / 200g plain flour

2 oz / 50g margarine/butter

2oz / 50g vegetable shortening

1 fl oz water

Fruit filling

4 good sized ripe pears

1 tablespoon ground cinnamon

1 tsp vanilla extract

1 fl oz water


4oz / 100g plain flour

2oz / 50g margarine/butter

2oz / 50g brown sugar

1 tablespoon ground cinnamon

Spiced Pear Crumble Pie, served

Spiced Pear Crumble Pie, served


1. First make your pastry- rub the butter and vegetable shortening into the flour till it looks like bread crumbs, add the water little by little till you have a nice solid dough.  Wrap in cling film and rest in the fridge for 30minutes.

2. Peel the pears and slice, you don’t want them too thick or big.

3. Put the pears, water and sugar in a saucepan, bring to the boil for 5minutes and simmer for 15minutes, the pears should be slightly soft maybe not as soft as you’d expect of apples).  Stir in the vanilla extract.  Now pre-heat the oven to 170C/ 350F.

4.  Roll out the pastry and line your tin, crimp the edges, prick the base and bake blind for 20minutes.

5. For the crumble, rub the butter into the plain flour and add the sugar and cinnamon, it should look like a sandy texture with no utter visible.

6. When the pie crust is baked, remove it from the oven and spoon in the fruit unto a nice and even layer.  Top it loosely with the crumble mixture and bake for about 30minutes, you will hear or see the fruit bubbling and the crumble topping should be golden brown.

Voila, spiced pear crumble pie.  Winter is here.

Enjoy xoxo

Photo credit: Ingvild Denut


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